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Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L.

Madhava Naidu, M. and Sowbhagya, H. B. and Sulochanamma, G. and Sampathu, S. R. (2007) Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L. Journal of Plantation Crops, 35 (3). pp. 181-187.

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Chilli {Capsicum annum L) is a major source of natural pigments of the carotenoid class, especially capsanthin and capsorubin,besides the pungent capsaicinoids. From the point of view of commercial scale extraction, it is important that the raw material chosen gives high yields of colour, capsaicinoids and oleoresin. These constituents were analyzed in both seeds and pericarp separately for six commercially important varieties using ethylene di-chloride as solvent. The pericarp and seed ratio, oleoresin, pungency and colour content varied depending on variety. In terms of weighted colour index, Byadgi is the highest (550 colour value) with Namdhari and Sannam trailing at about half this value. In terms of weighted pungency index, Manipur scored the highest (186 units) followed by Teja (57 units). An important observation is that the chilli seed from the Manipur variety can be used for making a highly pungent extractive which can be useful in food applications where high pungency and low colour are desirable.

Item Type: Article
Uncontrolled Keywords: Chilli, carotenoids, capsaicin, paper chromatography, oleoresin
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 May 2008 06:59
Last Modified: 01 Jul 2015 12:09
URI: http://ir.cftri.com/id/eprint/1730

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